This pancake recipe is an easy way to get a good amount of your nutrients for the day. It is even better at getting nutrients into your often fussy eating baby or toddler.

  • 1 medium banana (the riper the better)
  • 280g flour (this can be pretty much any non raising flour you like, plain, buckwheat, oat, wholemeal, pick your favourite.)
  • 25ml oil (plus extra for cooking)
  • 25ml maple syrup or agave nectar
  • 300ml plant based milk
  • 2 tsp baking powder
  • 1/4 tsp salt (Himalayan if you can get it)
  • Toppings – pumpkin seeds, blueberries, raspberries, soaked chai seed, sunflower seeds
  1. Mash the banana.
  2. Add the oil, syrup, baking powder, salt and whisk. It should get a little foamy and airy.
  3. Slowly add the milk and mix until you have a smooth consistency.
  4. Add the flour and stir to combine. The batter will be thick, but smooth enough to pour or ladle.
  5. Heat a frying pan over a medium heat.
  6. Pour a little oil in the pan and swirl around.
  7. Ladle or pour some pancake mix into the pan. I generally put it around 8-12cm of mix in.
  8. Don’t touch the pancake for a minute or two to allow the edges to set.
  9. After a minute or two, flip the pancake and press very gently for a few seconds.
  10. Cook for another minute or two and then transfer to a warm plate whilst you cook the others.
  11. Repeat steps 6 – 10 with the remaining batter. You should be able to create 8-10 pancakes.
  12. Put 2-4 pancakes on a plate, add your preferred toppings and pour over a little more syrup.

I like to add as many good toppings as I can to cover plenty of nutrients. Soaked chai seeds are great here as they don’t have a great deal of taste so you easily get the benefits of chai seeds that are important to a vegan diet.

Banana Pancakes – Easy For All The Family
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